Thai Massaman Curry

This rich and aromatic Thai massaman curry combines tender chicken, creamy coconut milk, and warm spices for an authentic restaurant-quality meal. With its gentle heat and satisfying peanut crunch, this comforting curry is perfect served over steamed rice for a hearty dinner that brings the flavors of Thailand to your kitchen.

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Course: Main Course

Cuisine: Thai

Keyword: Curry

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 425kcal

Equipment

Ingredients

1 tablespoon cooking oil
1 onion chopped
2 garlic cloves minced
1 teaspoon fresh ginger chopped
1 teaspoon Chinese five spice powder
1 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon turmeric
1 teaspoon salt divided
1 cup low sodium chicken broth
1/2 cup canned unsweetened coconut milk
1/2 lb boiling potatoes peeled and cut into 1/2-inch pieces (about 2)
1 1/3 lbs boneless skinless chicken breasts cut into 1/2-inch pieces (about 4)
1/2 cup peanuts chopped
1/2 lb plum tomatoes cut into wedges (about 4)
3 tablespoons cilantro chopped

Instructions

In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes.
Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute.
Whisk in the broth and then the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.
Add the chicken to the sauce, cover, and simmer for 5 minutes.
Stir in the peanuts, tomatoes, cilantro, and the remaining 1/2 teaspoon salt. Turn the heat off, cover, and let steam until the chicken is just done, about 2 minutes longer.
Serve hot over steamed white rice.

Notes

Regular tomatoes can be used if plum tomatoes are unavailable

The curry is very forgiving - the low simmer prevents overcooking the chicken

For extra heat, increase the cayenne pepper to taste

Curry can be made ahead and reheated gently, though potatoes may soften further

Pairs excellently with chenin blanc or sauvignon blanc wines

Recipe can be easily doubled for larger groups

Nutrition